Meringue Base

To make the meringue, simmer the honey and water in a small saucepan. Transfer to a bowl and refrigerate until thoroughly chilled, then stir in the egg whites and refrigerate overnight. Preheat oven to 215°F. Whisk the blended ingredients to stiff peaks in a stand mixer on high speed or by hand in a medium-size bowl, then transfer into a piping bag. Place five 3"-wide-by-¾"-deep ring molds onto a Silpat- or parchment-paper-lined baking sheet. Pipe the egg-white mixture into the molds, filling completely and evenly, and level off the tops with a spatula. Bake the meringues for 2½ hours. You can test for doneness by turning one meringue over and checking to make sure the middle is not wet. The finished meringues should be golden brown yet soft to the touch. While the meringues are baking, prepare the remaining Mont Blanc components: chestnut cream, chestnut paste, chocolate sauce, and garnish.

Chocolate Sauce

Combine cocoa powder, sugar, and water in a small saucepan. Whisk over medium heat for 2–3 minutes; chill. Whisk in the crème fraîche and strain through a fine mesh sieve into a bowl. Set aside.

Garnish

Ingredients

• 2 oz. chocolate block (55–70 percent cacao fat)
• Powdered sugar

Directions

Shave chocolate by scraping the block with the blade of a chef's knife held at a 45°angle. Then place powdered sugar into a fine mesh sieve and lightly dust the shavings. Set aside.

To assemble the Mont Blancs, place a single meringue at the center of each dessert plate. Pipe small dots of chestnut cream on top of the meringues—first around the edge, then filling in to the center. Pipe chestnut paste on top of the chestnut cream using a circular motion and moving upward to make a peak. Arrange the powdered chocolate shavings on top and put a few spoonfuls of the chocolate sauce around the meringues. Serves 5.

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